A quick switch from water to stock elevates this simple whole-grain side. Substitute chopped toasted almonds for a budget-friendly alternative to the pine nuts. If you're not a cilantro fan, use chopped fresh flat-leaf parsley instead.
1/2 cup plus 2 Tbsp. unsalted chicken stock (such as Swanson)
1/2 cup uncooked quinoa, rinsed and drained
1/4 cup chopped fresh cilantro
2 tablespoons pine nuts, toasted
1 teaspoon extra-virgin olive oil
1/8 teaspoon kosher salt
Est. added sugars 0g
How to Make It
Bring stock and quinoa to a boil in a small saucepan. Reduce heat; cover and simmer 15 minutes or until liquid is absorbed. Remove pan from heat; let stand 5 minutes. Stir in cilantro, pine nuts, oil, and salt.
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